Rosemary Balsamic Chicken

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.

Heat a medium nonstick skillet over medium high heat. Add chicken breasts and smashed garlic to the pan. Cook chicken 12 minutes (less if using chicken strips), or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

Remove chicken from the skillet and transfer to a warm platter for serving.

Tip: You can use whole chicken breasts, but I find it is easier to cook for just the right amount of time when they are cut into small strips.